Creamy Chocolate Mousse

An airy texture that holds perfectly on the spoon, revealing a melting heart and intense cocoa flavor. The mousse should be dotted with small air bubbles visible when scooped.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 502
• Protein: 13 g
• Carbs: 33 g
• Fat: 34 g

Ingredients

• 200 g Dark chocolate ( chopped )
• 50 g Minimum butter sweet ( cubed )
• 6 piece Egg ( room temperature )
• 30 g White sugar optional ( granulated )
• 1 pinch Gray sea salt ( fine )

Instructions

1. Melting the chocolate

   Break the dark chocolate into pieces in a bowl. Add the butter. Melt in a bain-marie until the mixture is smooth, glossy, and completely lump-free.

2. Separating the eggs

   Clarify the eggs: place the whites in a large mixing bowl and the yolks in a small container. Ensure no trace of yolk falls into the whites.

3. Mixing the yolks

   Once the chocolate is lukewarm, whisk in the egg yolks one by one vigorously. The preparation should thicken slightly and remain supple.

4. Whisking the whites

   Add a pinch of salt to the whites. Whisk until stiff peaks form. They should form a 'bird's beak' on the whisk and not slide when the bowl is inverted.

5. Folding the whites

   Add one-third of the whites to the chocolate to loosen the base. Fold in the rest very gently with a spatula, lifting the mixture from bottom to top to avoid breaking the air bubbles.

6. Chilling

   Distribute into ramekins. Place in the refrigerator. The mousse is ready when it is set and resists slightly under finger pressure.

Chef's tips

• Use room temperature eggs so the whites whisk up more easily.
• Never mix the chocolate while too hot with the eggs, or they will curdle.
• The spatula is your best friend: rotate the bowl while lifting the mixture.

Storage

Store in the refrigerator for up to 48 hours. Cover with film to prevent the mousse from absorbing fridge odors.